"Crepes are so versatile, serve them with seafood inside, pulled pork or chicken. Asparagus is lovely in them too.You can make a large batch of them layer with wax paper between, wrap in plastic and freeze them. They defrost in minutes and you can serve a gourmet dinner with leftovers that will be fit for company. The prep time does not include the chill time. I have said 20 crepes but it depends on the size of your skillet it may vary from 14 crepes to as many as 28"

Step 1

Place all the ingredients in your blender, blend for 1 minute

Step 2

Scrape down the sides and blend for a further minute or two until you have a smooth batter. Place in the fridge for 1 hour

Step 3

Use a non stick skillet, pour in a little batter, tilt and turn the pan to evenly cover the bottom of the pan. Cook over medium heat for a couple of minutes, flip the crepe and cook for a further minute. The crepe should be a lovely golden color

Step 4

As you cook them put them on a plate with wax paper between them. You may now use then or wrap them and freeze them.